Description
This creamy butternut squash soup offers a comforting blend of roasted squash, warm spices, and coconut milk for a rich yet dairy-free treat. Perfect for chilly days, it’s a velvety smooth soup that warms you from the inside out with a hint of cinnamon and nutmeg, garnished with fresh parsley for brightness.
Ingredients
Scale
Soup Base
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
Spices & Flavor
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Creaminess & Garnish
- 1 cup coconut milk
- Fresh parsley for garnish
Instructions
- Prepare the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onions become translucent and fragrant, about 4-5 minutes.
- Cook the squash: Add the cubed butternut squash, vegetable broth, ground cinnamon, and nutmeg to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the squash is very tender.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until it’s completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
- Add creaminess and season: Stir in the coconut milk and gently warm the soup through over low heat. Season with salt and freshly ground black pepper to your taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley leaves. Serve hot for a cozy, comforting meal.
Notes
- You can substitute coconut milk with heavy cream for a richer, dairy-based version.
- For added depth, roast the butternut squash cubes in the oven at 400°F for 20 minutes before adding to the pot.
- If you prefer a thinner consistency, add more vegetable broth until desired thickness is reached.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 180
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butternut squash soup, creamy soup, vegan soup, fall recipe, coconut milk soup, easy dinner, healthy soup
